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Author Notes: I was inspired to combine fruit soup and gazpacho into one tantalizing soup using sweet, plump grapes. This has a sweet-tart flavor that is so right for summer. Because the ingredients are raw, use the best quality you can find, and preferably organic. The same goes for the vinegars and olive oil. —MizChef
- 1 pint seedless red grapes
- 1/2 medium cucumber, peeled, seeded, coarsely chopped (about 1 cup)
- 1 small tomato, seeded and coarsely chopped
- 4 medium shallots, halved
- 1 garlic clove, coarsely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- Fluff of a 1-inch piece of Italian bread or baguette
- 2 tablespoons parsley
- Garnish: thinly sliced cucumber, small diced tomato (optional)
- In a blender or food processor, puree the grapes, cucumber, tomato, shallots, garlic, and vinegars until smooth.
- Strain through a fine mesh strainer (or pass through a food mill) into a bowl. Press the mixture in the strainer until all liquid is released. Return the liquid in the bowl to the blender or processor. Add the olive oil, bread, and parsley. Process again until parsley is finely chopped and ingredients are well blended. Season with salt and pepper.
- Divide soup into 2 bowls and garnish with cucumber slices and tomatoes. Serve at room temperature or cold.
- This recipe was entered in the contest for Your Best Grapes
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